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Day 290: Two Recipes for Edamame Snacks

January 26, 2006

The Sugar High Friday online edible events are always a welcome challenge for A Veggie Venture.

But January's mean'n'lean Sugar LOW Friday created a special, um, opportunity. Sure, there're vegetables in cakes and sweets and even sorbets and ice creams (oh! I can't wait to spring one or two cold ones on us all some warm day soon!) and all calling for piles of sugar, buckets of butter.

So like every good writer who starts over entirely when a sentence doesn't work, I decided to turn the SHF/SLF thinking upside down by choosing not a sweet, not a dessert, but instead a dessert replacement ... a snack.

A vegetable snack, of course, made from protein-rich edamame beans. With NO cream. And NO sugar. And only a tiny bit of oil. And quite tasty to snack on after supper, at your desk ... although some messy but no more than a potato chip or even popcorn.

I tried two versions, one roasted with olive oil and salt (on the left) and another microwaved and tossed with ground Lapsang souchong tea and salt (on the right). They were remarkably similar -- the flavor really comes from the meaty texture of the soybeans. (Yes, edamame is a fancy name for the beans of a soy plant!)

RECIPE for ROASTED EDAMAME BEANS

Preheat the oven to 400F. Toss the edamame beans with the olive oil and kosher salt until well coated. Spread in a single layer on a baking sheet and roast for 15 minutes, tossing occasionally. Serve warm.

Hey Tanya -- Even my regular grocery carries edamame beans in the frozen food section. Otherwise I'd try a health food store. Whole Foods and Trader Joe's also carry edamame beans, if those are nearby. For these snacks, definitely get the shelled beans. But another option is to get them still in the shell, cook them, then serve them with a little salt on the side. People have to sort of suck the beans out, so it's great for outside. But the salt/shell/bean thing somehow really works, better than it sounds in words, I promise! Thanks for visiting -- Alanna

Interesting take on the challenge Alanna, but seeing as one reader already commented on my blog that they prefer savoury over sweet at dessert time, I know your entry will have at least one major fan.Thanks for taking part.

I've become a bit obsessed with my little tin of Tea Chef lapsang souchong, and I have a bag of edamame in the freezer--I'll have to give this recipe a try asap.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna

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